Easy Short Rib Ragu with Pappardelle

Few dishes can rival the rich, hearty depth of a well-made Short Rib Ragu with Pappardelle. This soul-warming Italian classic combines tender braised beef, velvety tomato-wine sauce, and silky ribbons of pappardelle for a luxurious, flavor-packed meal perfect for cozy nights or special dinners. The slow-cooked meat melts in your mouth, and the robust ragu clings to each pasta strand, making every bite a savory delight.

Why This Short Rib Ragu with Pappardelle Is a Must-Make

This short rib ragu with pappardelle is more than just comfort food—it’s a restaurant-quality dish that’s surprisingly easy to prepare at home. While the braising time is long, the hands-on prep is minimal, making this a great option for weekend cooking or even a make-ahead dinner party. The red wine and tomato base gives the ragu deep umami, while thyme and bay leaf add aromatic elegance. Plus, it’s flexible and budget-friendly—perfect for feeding a crowd or enjoying over several meals.

What You’ll Need to Make the Perfect Ragu

• Beef Short Ribs: The star of the dish. These provide rich, beefy flavor and become fall-apart tender after braising.
• Pappardelle: Wide, ribbon-like pasta that perfectly holds onto the ragu.
• Carrots: Add natural sweetness and contribute to the sauce’s complexity.
• Onion: Builds the flavor base with savory depth.
• Garlic: Adds pungency and aroma that enhances the sauce.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the ragu.
• Plum Tomatoes: Form the body of the sauce with bright acidity.
• Dry Red Wine: Chianti, cabernet, or super Tuscan adds richness and balance.
• Fresh Thyme: Lends an earthy, herbal note that pairs beautifully with beef.
• Bay Leaf: Adds subtle warmth and spice to the braise.
• Olive Oil: Used to sear the beef and sauté the vegetables.
• Salt & Pepper: Essential for seasoning every layer.
• Parmigiano Reggiano: Adds a salty, nutty finish on top.

Can’t Find Something? Try These Smart Substitutes

• Beef Short Ribs: Use beef chuck roast or stew meat, cut into large chunks.
• Pappardelle: Substitute tagliatelle, fettuccine, or even rigatoni.
• Dry Red Wine: Try a bold merlot or syrah if chianti isn’t available.
• Plum Tomatoes: Use canned crushed tomatoes or San Marzano-style tomatoes.
• Fresh Thyme: Swap with rosemary or a pinch of dried thyme.
• Parmigiano Reggiano: Grana Padano or Pecorino Romano works well too.
• Add-ins: Mushrooms (like porcini or baby Bella) and dark chocolate shavings (80% cacao or higher) can elevate flavor complexity.

How to Make Short Rib Ragu with Pappardelle

1. Preheat your oven to 300°F. Move racks to fit a large Dutch oven in the center.
2. Season short ribs generously with kosher salt and black pepper on all sides.
3. Sear the ribs in batches in olive oil over medium heat until deeply browned. Set aside.
4. Sauté carrots and onions in the same pot for about 10-12 minutes until very soft.
5. Add garlic, cooking for 2 minutes, followed by tomato paste, stirred for 3 minutes more.
6. Deglaze with red wine, scraping the pot to lift all browned bits. Simmer for 3 minutes.
7. Add crushed plum tomatoes, thyme, and bay leaf. Bring to a simmer.
8. Return the ribs to the pot, cover, and transfer to the oven for 2 hours.
9. Turn the ribs, crack the lid slightly, and cook for 1 more hour.
10. Remove ribs, discard bones, bay leaf, and thyme stems. Shred the meat, removing connective tissue for a smoother texture.
11. Return shredded meat to the pot and keep warm over low heat. Season as needed.
12. Cook pappardelle in salted water until just shy of al dente.
13. Toss pasta with ragu in a large pan, cooking for 1-2 minutes more. Add reserved pasta water if needed to loosen the sauce.
14. Serve immediately, topped with grated Parmigiano Reggiano and extra ragu on the side.

Proven Tips for the Best Short Rib Ragu

• Get a deep sear on the ribs to build robust flavor—don’t rush this step.
• Sweat the vegetables thoroughly; slow cooking enhances natural sweetness.
• Use quality wine—if you wouldn’t drink it, don’t cook with it.
• Make it ahead: Flavor deepens if made 24 hours in advance. Chill, then skim fat.
• Shred with care: Remove all membrane and cartilage for a silky, uniform texture.
• Reserve pasta water: It’s liquid gold for adjusting sauce consistency.

Delicious Pairings and Creative Variations

• Serve with a side of garlic bread or a bitter greens salad to balance richness.
• Make it gluten-free with gluten-free pasta or creamy polenta as a base.
• Go spicy: Add red pepper flakes to the tomato paste for subtle heat.
• Double the batch: Freeze leftover ragu for up to 3 months—perfect for busy nights.
• Try it with gnocchi or even mashed potatoes for a twist on tradition.
• Wine Pairing: Enjoy with a glass of the same red wine used in the sauce—Chianti, super Tuscan, or cabernet all shine here.

A Seasonal Dish That Warms the Soul

Short rib ragu with pappardelle is the perfect dish for fall and winter, when hearty, warming meals are most welcome. The long braise time perfumes your kitchen with intoxicating aromas, making it ideal for weekend cooking or special occasions. It’s also a dish rooted in Italian tradition, blending rustic ingredients and slow cooking into something deeply satisfying and universally loved.

Whether you’re new to Italian cooking or a seasoned home chef, this short rib ragu with pappardelle is a must-try recipe that delivers rich flavor, soul-warming comfort, and the kind of meal that makes memories around the table.

Conclusion

There’s a reason Short Rib Ragu with Pappardelle is often hailed as the best ragu ever—it’s intensely flavorful, incredibly comforting, and surprisingly straightforward to make. Whether you’re cooking for a cozy dinner at home or hosting a winter dinner party, this dish delivers elegance and satisfaction in every bite. Its slow-braised richness, paired with the silky pasta and sharp Parmigiano Reggiano, creates a dining experience that feels both rustic and refined. Make it once, and it’s bound to become a seasonal favorite in your kitchen.

Frequently Asked Questions

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